Product guide (產品介紹)----Mussaman Curry Paste(馬曼沙咖哩)

Mussaman Curry Paste 590ml

1) Materials: fresh tomato, dried tomato (made by let’s cook), red long chili, lemon grass stalk, galangal, garlic, cinnamon, cardamom, nutmeg, shallots, ginger, coriander roots, coriander seed, lemon juice, lemon leaves (kaffir)

2) Seasonings: bean oil, coconut cream, fish oil, palm sugar, shrimp paste

3) suggested to cook with: beef, crab, and shrimp

4) How to cook
(a) General Thai curry
A. Heat the pot with vege oil
( B. put some garlic or pepper into the oil if you like to smell better or skip this process)
C. When the oil gets heat, put 400g of beef or shrimp into the hot pot
D. When the step 3 material get 80% done, pls add 1/2 box of green curry. If you want to put some vege together with your step 3 materials, pls make them less than 200g and put after 1 mins of putting chicken or seafood.
E. After 3~5 mins boiling, it is done.
F. If you want to add coconut cream or lime juice, pls add when you make them to the dish, because these materials are easy to be losing smell if you make over-cooking.

(b) Special recipes
A. Put 100g mussaman curry paste with 20g chopped onion and 100g chopped tomato, add some salt or oil as you like. It will become a light sauce with any materials, or like salad topping.

B. Please try fried rice
- heat the pot, put 1 big spoon oil, and put some finely chopped garlic and onion
- use middle fire, and stir after 2 to 3 mins. Please add 100g mussam curry paste.
- keep stirring, when the paste starts to become sticky, put 4 eggs into the hot pot, and stir the egg with this sticky paste
- put any materials you like, as shrimp or……. And cook them done.
- suggest to put 600g cooked rice with this materials to stir to fried rice

5) The story of mussaman curry
Mussaman curry is from east of Thailand, a real big stretch of rice land. The specility of mussaman curry is always cooked with tomato and beef, so we put tomato directly into the paste. In order to less the water from fresh tomato, we also dry some tomato to make this paste, hope this could bring you more fun and better taste when you cook with curry. Have fun, mussaman curry is always welcomed by our children users and beef lovers. Let’s cook with local tomato's freshness.

product guide (產品介紹)- green curry (綠咖哩醬）

Green curry paste, 590ml

1) Materials: green pepper, red pepper, shallots, garlic, onion, lemon grass, galangal, kaffir (lemon leaves), lemon juice, lemon, coriander roots, coriander leaves, coriander seed, green pepper corns, cumin, herbs, holy basil, sweet basil

2) Seasonings: bean oil, coconut cream, coconut sugar, fish oil, shrimp paste

3) Suggested to cook with: chicken breast, sea food, and light pork

4) How to cook

(a) General Thai curry

A. Heat the pot with vege oil
( B. put some garlic or pepper into the oil if you like to smell better or skip this process)
C. When the oil gets heat, put the 400g of chicken or seafood into the hot pot
D. When the step 3 material get 80% done, pls add 1/2 box of green curry. If you want to put some vege together with your seafood or chicken, pls make them less than 200g and put after 1 mins of putting chicken or seafood.
E. After 3~5 mins boiling, it is done.
F. If you want to add coconut cream or lime juice, pls add when you make them to the dish, because these materials are easy to be losing smell if you make over-cooking.

(b) Some special recipes
A. Dressing sauce：just combine our curry paste with coconut cream or mayonnaise, volume is as you like。 And use this healthier sauce to make topping for your salad.
B. Please use 1/4 box of green curry to stirred fried with 300g shell food, that taste will be different and enjoyed.
C. Steaming fishes; put 1/2 box of green curry with 400g fish together and to steam. After steaming for 20 mins, pls add 20g lime juice and some fish oil to adjust the flavor.
D. Green curry soup; prepare 120ml coconut cream+ 100ml water+ 300ml green curry paste, boil them together. Then add 400g (fish or chicken+ vege), boil another 10 mins. Before serve, pls add 120ml coconut cream.

5) The story of green curry.
Green curry is from area of Bangkok, central of Thailand. This region is hot, humid, good generation of fishes and seafood from its geography. Taking its regional concept and all kinds of green color species, thai people create a special, strong, and good smell curry. Green curry only appears in thai menu, except from other countries that are noted for curry in the world. Let’s cook is also noted with green curry, because we are devoted with real thai materials, especially our green pepper corns, this is really unique and expensive from other species. However, we still insist on adding this to complete the full body of smell and taste of green curry. Try our devotion, and let’s cook.
Pls keep all our products into refrigeration, expired after 10 days
Or frozen, keep it 30 days
From farmers’ collecting to you, there wont be lasted over 3 days,
please try it in its most fresh time. Let’s cook.